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Instant Pot Oreo Cheesecake

Instant Pot Oreo Cheesecake is a decadent, creamy cheesecake baked in an Oreo crust and packed with crushed Oreo’s. This Oreo Cheesecake is the perfect size for a small family treat.
Prep Time 10 mins
Cook Time 40 mins
Set Time 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Crust

  • 1 1/2 cups Oreo crumbs
  • 4 Tablespoons butter melted

Filling

  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 1/2-1 cup crushed Oreo pieces

Topping:

  • 1/2 cup white chocolate chips
  • 3 Tablespoons heavy whipping cream

Instructions
 

Crust

  • Preheat your oven to 350 degrees/F.
  • Add Oreos to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Fold in the crushed Oreo pieces with a spatula.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping

  • Add the white chocolate and heavy cream into a microwave safe bowl and microwave at 30 second increments, mixing in between, until smooth. Cool for about 5 minutes.
  • Once the cheesecake is set, pour the ganache on top and smooth. Top with whipped cream and crushed Oreo's and serve.
  • Store any left over cheesecake in the refrigerator for up to three days.
Keyword Cheesecake recipes, Easy Dessert Recipes, instant pot cheesecake recipes, instant pot oreo cheesecake